Wanted a meat loaf but just never been able to get the meat-part right? I have the answer for you!

The other day my mum was making a real meatloaf for dinner for herself and my dad. So I decided last minute that I would make a vegetarian version myself. Following a similar recipe, I created this piece that has a very mince-like consistency with the flavour to match. It does use an egg to combine the ingredients, but this could be subsituted for egg replacer to allow vegans to eat this wonderful dish. It also comes with a nice little glaze to finish it off with. It’s only optional, but I’d definitely recommend trying it out!

Serve it with some roast vegetables instead of a Sunday roast!  And, it’s definitely great in a sandwich with some tomato sauce the next day, just like your traditional meat loaf.

Makes:

• 8-10 people (at least)

Ingredients:

• 1/2 tab vegetarian beef-style stock
• 1/2 diced onion, cooked to softened stage
• 2 tbs tomato paste
• 1 tbs brown sugar
• 2 tbs white vinegar
• 2 tbs wholegrain mustard
• 1 tbs barbecue sauce
• 1 cup water
• 6 tbs TVP
• 6 heaped tbs gluten flour
• 2 handfuls mushrooms, diced thin
• 2 tsp garlic mince
• salt
• white pepper
• 3 tbs rice flour
• 1 cup breadcrumbs
• 1 egg beaten
• 1/2 tbs parisian essence
• margarine for tray

Glaze

• 2 tbs brown sugar
• 1 tbs wholegrain mustard
• 2 tbs tomato paste
• white pepper

Instructions:

1. Preheat the oven to 180 degrees celsius or 356 degrees fahrenheit
2. Mix all the dry ingredients together well
3. Mix the wet ingredients together also.
4. Combine the two and mix well.
5. In the pre-greased tray, place the ingredients and put a piece of foil on top.
6. Place in the oven for an hour.
7. Pull the meat-loaf out and turn.
8. Mix your glaze together and apply to the top of the meatloaf.
9. Place in the oven for another 1/2 hour (place the foil back on if it browns too quick).
10. Allow to cool a little before serving.